"I found this recipe in the 1994 Preventions Cooking for Good Health Cookbook.
I am following WW and this is a wonderful low fat/calorie substitute for Deviled Eggs."
eggs, hard cooked
baking potato, cooked, peeled and cubed
garlic clove, minced
chicken stock, defatted
white wine vinegar
extra virgin olive oil
scallion tops, minced
ground black pepper
Peel the eggs and cut them in half lengthwise. Lift out the yolks. Set aside 2 yolk halves for use in the filling. Discard the remaining yolks or reserve them for another use.
Shave a thin slice off the bottom of each white so it will stand upright. Arrange the whites, cut side up in a large plate.
In a medium bowl, combine the potatoes, garlic and the 2 yolk halves. Mash with a potato masher or the back of a fork until well-blended. Stir in 2 tablespoons stock, 1 tablespoon lemon juice and 1 teaspoon vinegar until well blended.
Add the oil and the remaining 1 tablespoon stock, 1 tablespoon lemon juice and 2 teaspoons vinegar. Beat with a spoon until smooth and fluffy. Fold in 1 tablespoon of the scallions and the pepper.
Using a teaspoon or a pastry bag fitted with a large star tip, fill the egg whites with the potato mixture. Sprinkle the tops with the remaining scallions.
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Heavenly Stuffed Eggs-Ww Friendly (cont.)